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Fried mashed potatoes

post #1 of 23
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As part of dinner tonight I made a couple of patties out of leftover mashed potatoes, with a bit of chopped onion and grated cheddar mixed in. Fried in butter until a crisp golden brown skin formed.

You don't seem to hear much about fried mashed potatoes. Is it uncommon, or just something people don't talk about?


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post #2 of 23
Guess its pretty much a hash?
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post #3 of 23
It's a variation of the old British standby - bubble and squeak!

Traditionally, any left-over green veg was cut small and mashed together with the mashed potato and a little onion if desired. Shaped into a large patty to fill a frying pan and cooked in a little oil (traditionally lard or drippings from the sunday joint) until brown on one side, then either turned or put under a grill (US broiler?). The name came from the noises the potato cake made whilst cooking!
post #4 of 23
Most people are uncomfortable talking about it... what with all the excess butter. It's too delicious to speak about openly. But we're all guilty of doing it. :roll:

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 23
Many years ago a lot of people made them in their homes, and sauteed them in oil or butter with added bacon fat for more flavor. They called them potato patties.
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post #6 of 23
We had a thread on this a year ago or so. Most of us added some egg and green onion, then floured or pankoed the outside for a little more crustiness.

You can do similar things with some really thick soup leftovers. Jeff Smith taught me this in his Italian cookbook with leftover Pasta e Fagioli. As that pasta drinks up the remaining liquid it gets pretty thick. Mix in a little more flour to help it hold together, then pan fry in patties and top with some good tomato sauce and some cheese.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #7 of 23
It is my favorite use for leftover mashed potatoes. Add egg, chopped onion, pan fry in butter.
post #8 of 23
There are worse things.

Add some choux paste and cheese -- pommes lorette. There are worse things than that, too.

The spud is our friend,
BDL
post #9 of 23
Yum :thumb: My other favorite use for leftover mashers is making some sort of soup with them.
post #10 of 23
I make those a few times a year for breakfast. I usually just add an egg, some grated onion, pat out, and flour, then fry in oil and butter. We rarely have leftover mashed potatoes unless I plan ahead because I try to cook in servings so my family doesn't have the temptation to overeat.
post #11 of 23
Well my first thought reading this post - why not make them in the oven and avoid all that extra fat? You'll get them nice and crispy as well.
post #12 of 23
Potato croquettes are a standby in Italy, especially in stores that sell pizza a taglio (square pizza sold in slices to eat as you walk) along with rice croquettes.
They;re often made at home. An egg, parmigiano, and then rolled in flour, egg and breadcrumbs and fried.
If you bake them (in my opinion) you might as well just heat up the mashed potatoes. Not the same thing.
In Italian they have a phrase for bla bla bla kind of b.s. "aria fritta" (fried air) the principle behind the phrase being that anything tastes better if it's fried!

You could also make a potato "pie" - mix with an egg, lots of parmigiano, and a little nutmeg, spread in a well buttered and breadcrumbed pan, dot with butter and put in a hot oven, bake till golden brown.

These are common ways to use up leftover mashed potatoes.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #13 of 23
Can you tell us more about the rice croquettes, Siduri? Are they different than arancini?
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #14 of 23
Arancini are specific sicilian rice croquettes. There are two kinds of sicilian ones, and i'm not sure they;re both called arancini - which means little oranges (probably the shape and color, not because there's any orange.)

I'm not a big fan of any kind of rice croquette, so I can't be really precise on this, i BELIEVE they make two kinds in sicily, and some have peas and ragu inside, and some have cheese - but maybe some have peas and some have ragu. I'm not sure but i think they;re both called arancini. Some are called "al burro" (with butter) and others "al ragu'" (with ragu')

In central italy rice croquettes are called "suppli' di riso" (soop-PLEE dee REEso) which because of the accent on the final syllable, i'm guessing is actually napolitan with its french iinfluence (they make brioche, baba' and other frenchlike pastries because of a long french occupation and call their mother mam-MA instead of MAM-ma). I only know that to make them I used to take leftover risotto (even with vegetables in it, like risotto with peas, or with zucchine) and mix with a lot of grated parmigiano and an egg, a little flour if they;re too soft and mushy to shape, and i roll in flour, egg, and breadcrumbs and fry. I used to make them oblong, and probably because my mother in law did, and that's where i saw them first.

If you put a little piece of mozzarella they;re called "suppli' al telefono" (telephone croquettes) because when you break them the melted mozzarella forms a string and looks like a telephone cord.

They say the true arancini are wonderful, but as I say, i'm not so keen on huge fried balls of rice.
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #15 of 23
Thanks for that great explanation, Siduri.

Sounds like, as is typical with "Italian" food, they are merely regional variations on the same theme.

I learned to make arancini ball shaped, with cheeze in the center, from Sicilian neighbors. So I'd reckon you are dead on with that. Recently I heard that they are also made with sausage or ham stuffing as well, but I'm not sure how reliable the source of that is.

I'm not big on a huge ball either, and usually make them with a small disher. Each is just a little bite, and they make great appetizers that way.

I love the story behind suppli' al telefono, and might start making them that way just as an excuse to repeat it.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #16 of 23
Sounds good. Next time I do roast and YP's, I'll have to try that.
"J'aime cuisiner avec du vin, j'ai parfois même mettre dans les aliments je suis cuisson. ""Mi piace cucinare con il vino, talvolta ho persino messa nel cibo sto cottura. ""I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." - Julia Child 
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"J'aime cuisiner avec du vin, j'ai parfois même mettre dans les aliments je suis cuisson. ""Mi piace cucinare con il vino, talvolta ho persino messa nel cibo sto cottura. ""I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." - Julia Child 
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post #17 of 23
I haven't tried fried mashed potatoes since all food I cook don't leave traces of left over. :smoking: Maybe someday I'll try making fried mashed potatoes. Thanks for the information.
post #18 of 23
It's a really tasty supper dish, cyberdoc!
post #19 of 23
Years ago when i was teaching, I Invented, or at least think i did a vegetarian version of the Scotch egg. As follows.

Instead of surrounding the hard boiled egg in sausagemeat, then breading. We made a mix of mashed potatoes, chopped scallions, grated mature cheddar, Pkt sage and onion stuffing mix and an egg.

Wrap this firmly round the egg. egg and breadcrumb and refrigerate for an hour or two. Then deepfry.

Unlike the sausagemeat recipe, this one isnt as nice served cold
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #20 of 23
Sounds interesting, BH. Maybe I'll give it a go during the Christmas/Hogmanay season!
post #21 of 23
Sounds like it.
"J'aime cuisiner avec du vin, j'ai parfois même mettre dans les aliments je suis cuisson. ""Mi piace cucinare con il vino, talvolta ho persino messa nel cibo sto cottura. ""I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." - Julia Child 
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"J'aime cuisiner avec du vin, j'ai parfois même mettre dans les aliments je suis cuisson. ""Mi piace cucinare con il vino, talvolta ho persino messa nel cibo sto cottura. ""I enjoy cooking with wine, sometimes I even put it in the food I'm cooking." - Julia Child 
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post #22 of 23
I grew up in Nova Scotia and my Mom always made a brandade of cod, though I think she called it fish and potatoes, with left over mashed and onions. Usually with salt cod but sometimes with smoked cod. My all time favorite comfort.
post #23 of 23
Mmmmm, brandade. :lips: I combined brandade with cream puff dough and made the best little fried puffs! Since I think I had made the brandade with leftover potatoes (and lots and lots of garlic), by the time the puffs were done it was the third incarnation. :lol:
"Notorious stickler" -- The New York Times, January 4, 2004
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